Saturday, July 7, 2007

Well I can cook too, on top of the rest: A tribute to Barbara Cook and my grandma

First post. kickin! I'm pretty sure that no one will read this, but maybe I'll end up with hundred's of readers that worship me and end up buying me Monaco. I think I would like that. A little about me I suppose, I grew up in a relatively small town in southern Ontario, which is a cooking center of the world, who knew? I was raised around chef's; my mother helped with the founding of a chef school. It was pretty great, people came from all around the world to eat at these restaurants, and I would make them make me s'getti and tomato sauce. Since then my tastes have expanded, and I pretty much eat anything from truffles to Chinese street meat. Since I lived on the east coast, I watched them drag bodies outta the water covered in lobsters, not such a delicacy anymore huh? So now I don't eat that.

I've lived in Canada, Spain, Italy and China. In the next year I hope to be going to India, Cuba, and Thailand, maybe back to China. I picked up cooking ideas in all of those places, and I make one of the best Sangria's you'll ever have. We're pretty sure dog and cat were too expensive to be street meat in China. And finally, Galbone cheese is actually provolone.

As I said in about me, my mother's side of the family is Jewish, and are amazing cooks. When I had a nanny while mom was at work, she was Italian and taught me to cook the best of the homey Italian comfort food. My dad's family was less food focused, Swiss Chalet was the norm. But she was the best baker in the world. You can think that your grandma was, but you're wrong. She could do anything. I skipped that gene.

So I cook. I got made fun of throughout university because I'd get stressed and make a brisket (pot roast) or homemade noodles or tamales. or drink. Both got me through 4 years of stage managing and a BA. I'm not going to be a cook, even though people keep wanting me to be one. I also have a herb garden and a BBQ. And it's summer. so 3 guesses as to what most of these posts will be. but as it gets cooler, I make mean stews, soups and roasts

Coming Soon:

Green Bean Salad
Steak Marinades
Roast Chicken